Monday, August 8, 2016

Simple Roasted Brussel Sprouts

Happy Tuesday!  I can't believe it's already August and fall is just around the corner...although, I am definitely ready for the cooler months and all the seasonal food that comes with autumn.  Today, I am sharing an easy recipe for roasted brussel sprouts.  This dish is simple, healthy and has a bit of heat to it - would a Texan have it any other way?  While roasted brussel sprouts are perfect for the fall, I've been enjoying them this summer alongside salmon.  My take on roasted brussel sprouts is inspired by the Tone It Up nutrition plan.  If you're looking for mapped out healthy meals and fun workouts, I highly recommend checking out their site.  Alright, onto the recipe!

Simple Roasted Brussel Sprouts:
  • 1 lb brussel sprouts, trimmed and halved
  • 4 tbsp olive oil
  • 1/4 tsp lemon juice
  • 1/4 tsp salt
  • black pepper, to taste
  • 1/8 tsp celery salt
  • 1/8 tsp garlic powder
  • 1/4 tsp red pepper flake
Preheat oven to 400 degrees and trim/halve your brussel sprouts.  Trimming involves cutting off the stem and pulling any wilted or damaged leaves off of the brussel sprout prior to halving.  Mix olive oil, lemon juice and seasonings together in a medium-sized bowl.  Once mixed, add in brussel sprouts and toss until well-coated.  Place brussel sprouts onto a foil-lined baking sheet and pop in the oven at 400 degrees.  Cook for about 30 minutes, regularly stirring around brussel sprouts to ensure everything cooks evenly.  Makes 4-5 servings. 

Do you like brussel sprouts?  I must admit, I always avoided them growing up and only gave them another shot a few years ago - but, I'm glad I did!  On another note, I've been hunting for the perfect blue glasses to showcase in the open-shelving in our new kitchen.  I finally found exactly what I was looking for at HomeGoods - love these!

Thanks for stopping by!  What's your favorite way to make brussel sprouts?  Please let me know if you try the recipe!